This Homemade Stovetop Mac And Cheese is truly the creamiest, cheesiest ever! Ready in just 20 minutes and so nostalgic and comforting!
This is the perfect quick dinner idea for busy weekdays and the one side dish that will get you lots of recipe requests during the Holidays!
Stovetop Mac And Cheese
I don’t know about you guys but my go-to nostalgic dish is mac and cheese! And it *HAS* to be ultra creamy, cheesy, and bright in color to really hit the spot hehe!
I’m totally team Stovetop Mac And Cheese: no oven, quick, easy, and it melts in your mouth!
Why this recipe works:
- Creamiest, cheesiest mac & cheese yet!
- Ready in 20 minutes.
- Stovetop only, no oven!
- Easy to make, anyone can make it.
- Perfect for busy weeknights or as a Holiday side!
- Customize the flavor *IF* you desire!
Ingredients
Butter, unsalted. This is for the roux which is the base of the cheese sauce! Super easy to make, it’s just butter and flour cooked on the stovetop!
Flour, for the roux.
Paprika, optional, for extra flavor.
Dijon mustard, optional, for extra flavor.
Milk, for the cheese sauce. I recommend whole milk for best flavor!
Cheddar cheese, shredded. Get a block of cheddar and shred it at home for best flavor! I know that pre-shredded cheese is more convenient and I’ve made mac & cheese with pre-shredded cheese too hehe but when you buy a block of cheddar and shred it, the flavor is *SO* much better!
Cheese Substitutions
If you make this recipe with all Cheddar cheese, you’ll get the nostalgic flavor of mac and cheese and you only need one cheese which is convenient but if you’re looking to elevate your mac and cheese, here are some of my favorite combos!
1 cup fontina cheese + 1/2 cup Gouda = Holiday-worthy flavor, elevated and still ultra creamy!
1 cup cheddar + 1/2 cup smoked Gouda = perfect if you want a hint of smoky.
1 cup cheddar + 1/2 cup Pepper Jack = fun and spicy!
1 cup cheddar + 1/2 cup Gruyere = slightly elevated flavor thanks to the nuttiness of Gruyere but still nostalgic.
1 cup cheddar + 1/2 cup mozzarella = slightly milder flavor with a stronger cheese-pull!
How to make Mac And Cheese:
STEP ONE: Cook the pasta in boiling salted water according to package instructions (al-dente), drain, then toss with about 1 teaspoon of butter to keep it from sticking.
STEP TWO: Make the base for the sauce (roux). In a large saucepan over medium heat, add the butter and allow to melt. Once the butter has melted, add in the flour, spices and mustard (if using) and mix until a paste starts forming. Cook the paste until it turns golden and smells nutty, about 2-3 minutes.
STEP THREE: Add in the milk, slowly, while stirring constantly to keep the roux from clumping up. If it does clump up, simply keep stirring but make sure to stir faster, the clumps will dissolve! Stir until the sauce thickens up, about 4-5 minutes.
STEP FOUR: Add in the cheese as you keep stirring so the cheese will melt evenly. Season with salt and pepper to taste.
STEP FIVE: Add the cooked pasta to the sauce, turn off the heat, stir, and serve! If you cooked the sauce a bit longer and you find it to the be too thick and not as creamy once you add the pasta, simply mix in a splash of whole milk!
Can I bake this mac and cheese?
You can bake this mac and cheese BUT cook the sauce for just 2-3 minutes, keep it runnier than you would for regular stovetop mac and cheese so it won’t dry up in the oven!
For The Topping: Mix together 3/4 cups (40 g) panko crumbs + 2 tablespoon (30 g) melted butter + 1/4 teaspoon salt.
For Baking: After step 5, add the pasta with the sauce to a pre-greased 9 x 13 inch (22 x 33 cm) baking dish. Top with the prepared topping. Bake in a 350F (180C) oven for 15-20 minutes, or 10-15 minutes plus 2-5 minutes of broiling for a crispier top (keep an eye on the oven, some broilers tend to burn food quickly).
Storing And Reheating Instructions
Refrigerator: Store in an air-tight container once cooled down for up to 3-4 days.
Freezer: Store in an air-tight container once cooled down for up to 2-3 months.
Reheating Instructions: Reheat on the stovetop over low heat with a splash of milk or cream, stir frequently. For the microwave, place the mac and cheese in a microwave-safe dish, add a splash of milk or cream, cover, and heat in 30-second intervals, stirring in between.
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More Dinner Recipes you'll enjoy:
Stovetop Mac And Cheese
Ingredients
- 8 oz (225 g) uncooked macaroni
- 2 tbsp (30 g) unsalted butter
- 2 tbsp (15 g) all-purpose flour
- 1/2 tsp Dijon mustard (optional)
- 1/4 teaspoon paprika (optional)
- 1 and 1/2 cups (375 ml) whole milk
- 1 and 1/2 cups (150 g) shredded sharp cheddar cheese (I recommend buying a block of cheese and shredding it at home if you want the best flavor!)
Instructions
- STEP ONE: Cook the pasta in boiling salted water according to package instructions (al-dente), drain, then toss with about 1 teaspoon of butter to keep it from sticking.
- STEP TWO: Make the base for the sauce (roux). In a large saucepan over medium heat, add the butter and allow to melt. Once the butter has melted, add in the flour, spices and mustard (if using) and mix until a paste starts forming. Cook the paste until it turns golden and smells nutty, about 2-3 minutes.
- STEP THREE: Add in the milk, slowly, while stirring constantly to keep the roux from clumping up. If it does clump up, simply keep stirring but make sure to stir faster, the clumps will dissolve! Stir until the sauce thickens up, about 4-5 minutes.
- STEP FOUR: Add in the cheese as you keep stirring so the cheese will melt evenly. Season with salt and pepper to taste.
- STEP FIVE: Add the cooked pasta to the sauce, turn off the heat, stir, and serve! If you cooked the sauce a bit longer and you find it to the be too thick and not as creamy once you add the pasta, simply mix in a splash of whole milk!
Notes
Baking Instructions
If you want to turn this into Baked Mac And Cheese, you can but cook the sauce for just 2-3 minutes, keep it runnier than you would for regular stovetop mac and cheese so it won't dry up in the oven! For The Topping: Mix together 3/4 cups (40 g) panko crumbs + 2 tablespoon (30 g) melted butter + 1/4 teaspoon salt. How To Bake: After step 5, add the pasta with the sauce to a pre-greased 9 x 13 inch (22 x 33 cm) baking dish. Top with the prepared topping. Bake in a 350F (180C) oven for 15-20 minutes, or 10-15 minutes plus 2-5 minutes of broiling for a crispier top (keep an eye on the oven, some broilers tend to burn food quickly).Storing And Reheating Instructions
Refrigerator: Store in an air-tight container once cooled down for up to 3-4 days. Freezer: Store in an air-tight container once cooled down for up to 2-3 months. Reheating Instructions: Reheat on the stovetop over low heat with a splash of milk or cream, stir frequently. For the microwave, place the mac and cheese in a microwave-safe dish, add a splash of milk or cream, cover, and heat in 30-second intervals, stirring in between.📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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